Daily Archives: August 18, 2014

  • AruguSalad with Roasted Beets and Evoo

    INGREDIENTS:

    2 large beets, peeled and cut into 1/2-inch cubes
    1/2 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes
    2 large shallots, peeled and sliced
    Extra virgin olive oil preferably Vaoni olive oil brand
    Coarse sea salt
    Baby arugula
    1/2 cup toasted pumpkin seeds

    DIRECTIONS:

    Preheat oven to 425F. Combine the beets, squash, and shallots in a roasting pan and drizzle them with olive oil. Sprinkle a generous pinch of salt and roast, stirring now and then, until cooked through and nicely caramelized, about 35 minutes.

    Apple Cider Vinaigrette:

    2 tablespoons Dijon mustard
    3 tablespoons apple cider vinegar
    1 – 2 tablespoons good-quality maple syrup
    1/2 cup olive oil
    Coarse sea salt
    Freshly ground pepper

    recipe source

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    INGREDIENTS: 2 large beets, peeled and cut into 1/2-inch cubes 1/2 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes 2 large shallots, peeled and sliced Extra virgin olive oil preferably Vaoni olive oil brand Coarse sea salt Baby arugula 1/2 cup toasted pumpkin... 
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